Sep 17, 2012

A quick and easy meal, perfect for Meatless Mondays! A combination of Shiitake, Baby Portabella and Cremini mushrooms with noodles in a light creamy sauce.

I played around with Mushroom Stroganoff a few times last week (until we were sick of it) for a Meatless Monday option. Now don't get me wrong, I love Beef Stroganoff, so for me it was a challenge to get the flavor of the beef without using any meat as well as keeping it creamy yet light. The bonus of making it without the beef is that you can eat more for less calories and fat.

Using a variety of mushrooms gave nice textures and flavor and the Worcestershire sauce and tomato paste helped give me some of that beef flavor I was looking for. I love Ronzoni Smart Taste noodles, I think they have the best taste but No-yolk and Healthy Harvest are also good options.

As a kid, I always topped my Stroganoff with grated Parmesan cheese. This is completely optional, but I personally think it makes any noodle dish go from good to great. Hope you enjoy!

Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.

Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat. Melt butter over medium heat and add onions to the pan. Cook 2 - 3 minutes over medium-low heat.

This looks so delicious.I have issues with alcohol, so I prefer not to have it in the house even for cooking. Most times I substitute a bit of balsamic vinegar for wine, any suggestions on what to replace the sherry with?Thanks!

I am SOOOO excited you did this recipe. Mushroom Stroganoff is my favorite dish. I have a question....and maybe I missed it somehow. Do you have to cook the noodles before adding them? I apologize, but I have never used this type of noodle, and want to be sure I am not missing a step.

Thank you for this recipe. I have been cooking a similar dish for years and called it mushroom stew. The only difference with mine was we added sour cream or yogurt at the table as everyone does not tolerate the white ingredient. I shall make it more often now with the different kinds of mushrooms that you suggested. BTW love to read your recipes and can hardly wait each day. Thank you!Elizabeth

I'd say cook the noodles until almost done, then add to the pan with the mushrooms etc. They will then cook to perfection in the last bit of heat in the pan. If they absorb a touch of the sauce, keep a few tablespoonsfull of the pasta water to add back into the dish to the consistency you want.

This is a recipe for mushroom stroganoff. If you don't like mushrooms, then don't make it. That's like commenting on a Fried chicken recipe and saying "I don't like chicken, what else can I use". Use common sense people!

I saw a recipe for mushroom quesadillas and someone asked the same "what can I use instead of mushrooms" question. The recipe poster said "find a different recipe because it wouldn't be a mushroom quesadilla anymore!"

I'd be the type of person to look at this recipe and say, hmm... here's what I need to make the sauce and get x type flavor and texture, (i.e. STROGANOFF) but since my mom isn't fond of mushrooms, I'll sub eggplant (and make EGGPLANT stroganoff.) Recipes are loose guidelines, ripe with possibilities. This is a recipe for... stroganoff that happens to have mushrooms in it.

I don't think everyone who asks those kinds of questions is criticizing, I assume they're very novice cooks who feel the need to ask "permission" from a more seasoned cook before trying things out. Sometimes (often) annoying, but not necessarily "ridiculous" questions.

Agree! I came to this recipe looking for a lighter "sauce" for the straganoff and plan to make it with beef instead of mushrooms. I love mushrooms but my husband isn't a fan...plus we don't have any at home and we have beef...so, I'm going to experiment and use this recipe as a starting point.

Gina, what brand of noodles did you use in the picture? They look like no yolks, but I know you've said that you prefer Ronzoni Smart Taste - I've just never seen them in a noodle that looks like those in your picture.

This looks beyond delicious. I do wonder about the mushrooms, though, bellas aren't too bad, but anything else is a little one the expensive side here. Do you think it would drastically change the flavor to use bellas and white?

I made this with a variety (shiitake, oyster, baby bella) the first time and it was wonderful, but ended up being quite expensive for a made from scratch dinner. This week I bought a bunch of frozen white mushrooms at the store so I am going to make it with those. I'll let you know how it goes!

i just made this. it is great. my 3 year old (think he) picked it out and is on bowl #2 at the moment. just wondering if i missed the part where it says to add the tomato paste... i forgot about it until i was simmering and added it then and it still tastes great. just curious if i am blind or if i wasn't supposed to add it?

I can't stand mushrooms except for in mushroom stroganoff! I am vegetarian, so this is the perfect recipe. Thank you for the vegan Worcestershire recommendation! In the three years of being vegetarian I have yet to find a good vegan substitution.

I just finished cooking this! I had to omit a few ingredients (Worcestershire, tomato paste, and thyme) because I am a broke college girl with a limited pantry BUT it turned out awesome! I decided also to add garlic. I am bringing it for lunch at work and with me to my night class for dinner! I couldn't stop picking even though I had already eaten tonight. Absolutely wonderful, thanks Gina!

Hey Jennifer! I am also a student, and I hate wasting money on food you open and don't use. One trick I found is that I buy a can of tomato paste (usually super cheap, definitely less than $1), and freeze it in 1 tbsp sections. I usually freeze it in a small ice cube tray, and once it's frozen transfer it into a small Ziploc bag and keep it in my freezer. Hope that helps :)

I'm a big believer that you can never have enough mushrooms - especially in a dish like this. So, I modified this recipe a bit by adding 8 oz crimini, 8 oz white, and about 5 oz portabello. Still could have used more. Ha!

Gina - I found this blog via Paula Ryan of Healthiest Regards (http://healthiestregards.com/). She was my resident expert during the recent Project GET HEALTHY challenge we ran: http://socialbutterflyguy.com/2012/08/02/28-day-challenge-project-get-healthy/

During the challenge, this site was referenced MANY a times. Thanks so much for doing what you do.

Bourbon Barrel Foods is a Kentucky company crafting small-batch sauces and other cooking products, and yes, they ship anywhere. Their bourbon smoked sea salt rocks! Here is the link for the Worcestershire sauce:

Made this last night and it was great! Next time I think I will add the mushrooms after the onion and let them cook down a bit more. They were a bit too raw for my liking. I hope the leftovers have time to soak up all the juice and soften before lunch!

Gina,I have a daughter with a disability (Prader-Willi syndrome) that causes her body to calorically require about 60% of what a same age peer requires. Because of that, I LOVE your site! I am part of a conference planning committee that is hosting a conference for parents with children with the same disability. I'd love to share your website with the conference attendees. Will you please contact me to discuss this more?Thanks so much!Laurielsziliak@hotmail.com

Gina,This recipe was awesome! Thank you so much! It was easily converted to vegan and absolutely delicious! For the worcestershire sauce I used wizards vegan, which I got at the healthfood store. Used tofuitti better than sour cream, fettucini instead of egg noodles, and earth balance for the butter. My kids (4 and 6) gobbled it up like I hadn't fed them all day, haha! I hope you keep posting meatless Monday meals!Jessica

THANK you for those subs!! :) I was wondering on the sour cream, and didn't want to lose that creamy consistency that I love about stroganoff by using our almond milk. And thank you, Gina, for an awesome recipe!! We're nuts for mushrooms here!

I made this tonight for dinner and I was in heaven! This will go at the top of my "make often" recipe pile! Wonderful blend of Oyster, Crimini and Bella mushrooms! I didn't have sour cream so I used a little cream cheese...I can't wait to eat the left overs tomorrow for lunch!! :)

I'm no chef and this isn't my recipe but I suspect that's because when you cook mushrooms like this their moisture becomes part of the liquids in the sauce. You can try sauteing them first to get out the moisture and adding them later, or you can reduce your liquids from the beginning by 1/4 cup or whatever. :)

Oh boy, I made this last night and was very pleased. Since I have been off meat (beef,pork,fish,chicken) I have longed for the heartiness of a meal like this. I used greek yogurt & Braggs. I wanted to lick my plate! Looking forward to making more dishes like this as the winter months approach. Raw was fine in the summer but I gotta have something hot on the cold NY nights! Kim

I made this with Tofutti soy sour cream and it was delicious. Mine was thick at first but when I added mushrooms I got more liquid in the sauce and it was too saucy. I doubled the amount of tomato paste. It was delicous. Have two servings in the freezer - I think it will reheat just fine.

Had this last night with roasted spaghetti squash in place of noodles. We left out the tomato paste and cooked the mushrooms at least twice as long as the recipe said too. It was amazing! Even hubby didn't miss the meat. Thanks so much for your awesome recipes Gina!

Made this last night and it was delcious! Hooray for leftovers! One comment: To get to the "thick and bubbly" stage, I cranked up the heat to medium-high and stirred for 9-10 minutes instead of 4-5. That caused it to thicken up nicely.

Made this for dinner tonight. Everyone in my house loved it!! Including my husband who is not a fan of meatless nights at our house!! I am a current Weight Watchers member and you have really helped with all my meals!! You are a God-Send!! xxoo

Made this tonight after someone recommended it. Normally I'm not a stroganoff kind-girl but this was fantastic. I used yoke-free noodles, and I didn't happen to have any sour cream (or plain yogurt) on hand but I did have Philadelphia's reduced fat garlic cooking creme (I have no experience using this so I was nervous) and I was desperate to use up the baby portabellas and white mushrooms in my fridge. Even with the cooking creme it cam out fantastic! Also, my herbs were dry and it was still delicious.

This was awesome! I used plain greek yogurt instead of sour cream and whole wheat spaghetti noodles (because I already had them and I'm trying to be better about pantry management) and no wine (because I didn't have it on hand), and it was still delicious. Leftovers were great for lunch today! A great fall meal.

I made this tonight for dinner. It was fabulous, I could have eaten the whole thing all by myself. Yum, yum, yum. I don't think I will ever make it with meat again. Thank you for your wonderful recipes and I did "Pin" this.

This was absolutely amazing! My husband asked for this dish tonight and I admit that I was a little skeptical since the list of ingredients was so... ordinary. To my surprise and delight, it was incredibly flavorful and full of a really interesting variety of tastes and textures. Great job of turning simple/standard ingredients into something really special! Loved the earthiness of the mushrooms/worstershire contrasted with the bite of the noodles (I cooked gluten free rice fettucini al dente), combined with the freshness of the parsley. Did not miss meat or other veggies at all.

I made this tonight! It was good, although my sauce was pretty thin. I think I will use less broth next time. I also forgot to get vegetable broth, and all I had at home was chicken, but it tasted fine with the chicken broth. I was surprised that I loved the No Yolks Noodles. I am an egg noodle freak, so I was always hesitant to try them, but they were great. I love whole wheat noodles, too, so I think this would also be good with those. I used baby bella, white, and shittake mushrooms. Next time I think I might use portabellas and cut them up, since they have a richer flavor. Either way, great recipe!

This appears somewhat similar to a mushroom ragu I enjoy making, except we use Sicilian Marsala wine instead of white wine. We put it over boiled polenta (3 points for a cup), which I think is a little lower in points than using noodles.

This was my first time making stroganoff! I made this recipe last night and it turned out good, but not as good as I was hoping which is probably my fault! I’m not sure what it is with me and recipes but…

Anyway, I did alter it a little bit. I did not have worcestershire sauce so omitted that, added a little bit of garlic while cooking the onions and butter, used a whole wheat flour (but found the sauce wasn’t thickening so I had to add lots more than the recipe called for), had to add a lot more salt and pepper than I would have liked to. I used a non low sodium broth but it had no flavor so I felt the need to add more on my end.

That’s my main complaint is all the altering I had to do but this was probably based on my broth. I think I used too many noodles as the sauce sort of disappeared once I mixed everything together. All in all a good recipe with less fat, I just need to make less noodles less time! The sauce ended up being pretty good in the end :)

Just made this for my husband & myself. It's a keeper for sure. Followed the recipe and only added an additional dash of worchestershire sauce. Wouldn't change anything else...Delicous. So glad I found this on Pinterest. Thanks.

This was amazing (as have been the other two or three dozen recipes we've made from ST)! It's in my top 5 from ST. This tasted to me like a dish we might get from this really great Italian restaurant we love in Newport, RI. I'm making it again this week because it's that good. But, I may try doing homemade noodles - my first attempt at whole wheat - and then it REALLY WILL be like a dish from our favorite Italian place in Newport. The only change I made was to use all regular button mushrooms b/c that's what I had at home. I browned them up first, removed them from the pan, and then followed the recipe as written.

Just made this last night. It was delicious! By far the best non-meat version I've found. The only change I made was using shallots instead of the onion. I too was able to find a vegan Worcestershire, which was great. Thanks for the recipe!

I've been really trying to cut back on carbs a little bit, but I LOVE pasta dishes like this one. I wonder how this exact recipe might be if I subbed out the noodles for zucchini ribbons (they're my new fave thing!) Ya think that would be okay or weird?

Loved this one, Gina! I used king trumpet mushrooms, along with shiitake and crimini. This was so good! I did need to add in the second cup of veggie broth. Made it for a vegetarian friend and my meat-eating husband, and we all loved it. Huge portions!! Definitely a re-make.

Tasted good but the sauce was too runny, almost like a soup. I'm not sure what I did wrong! I wanted it to be a little thicker and creamier rather than watery. However, this was my very first time cooking mushrooms! Maybe there is a secret I don't know about.

I made this tonight for dinner and it was DELICIOUS!! My sauce didn't quite thicken up like I'd like so I used a little corn starch slurry and that helped it along perfectly. This is definitely a keeper. I used gluten free quinoa penne noodles subbed in and the points value was still the same. I ended up adding 10 oz. (total) of beef sirloin that I cooked ahead because it was laying around and that brought the points up to 10. I HIGHLY recommend this recipe!! :)

Would this freeze well if I took out the pasta and cooked that up as I thaw single servings? My husband doesn't care for mushrooms, but I love them. I have been wanting to try this, but it would only be me eating it.

This was amazing!!!! The only things I changed were adding 1 clove minced garlic in with the onions and 1/2 cup sour cream. My hubby had 2 platefuls!! Gina, I have recently discovered your website and am so happy! I have made your meatballs with tzasiki sauce and the oatmeal in a jar, both of which were wonderful. Thank you!!!

Made this for dinner last night and can I just say WOW!!! Super easy and super delicious. I used beef stock instead of the veggie, and for a meatless dish you really can't tell. This is the second time I've tried one of your recipes this week and I am sold on Skinny Taste. Thanks for sharing your cooking genius with the rest of us that are trying to eat healthy & nutritious meals that actually taste wonderful. Looking forward to trying out more recipes.

I have made this twice now. It's just amazing! I had company come visit, and actually prepared the noodles ahead of time and the mushrooms. I cooked the noodles per package directions and then ran cold water over them to stop them from cooking further. I put them in a container and popped them in the fridge. I also used button mushrooms instead of the others, thick cut, and cooked them ahead, though I didn't cook them all the way, just enough to get them somewhat done, but not so they were over-cooked. So all I had to do was to make the "sauce" using the remaining ingredients, and then add the noodles, and mushrooms. Have no fear if you do this when you pull the noodles out of the container. They are all stuck together. I just put the whole "noodle block" into the sauce and as I stir everything around, the noodles fall into the mixture the way they should. Also, I didn't have white wine, but i did have a classic red, and used that. Another time I used a sweet rose, and either way, the stuff turned out great. I think you are okay to use whatever wine you have on hand unless it's a super sweet dessert wine like a moscato.

For starters, let me say I love your recipes. I've taken so many and worked them into the routine, and made some my own. This one I'm excited to try since we just worked in Meatless Mondays to the routine. I'm planning on switching out the sour cream for cream cheese, since the taste stands out too much for me. Anyone else do this and liked the final result?